Ingredients:

  • 1 lb fresh broccoli florets, chopped
  • 1 lb fresh cauliflower florets, finely chopped
  • 1 medium yellow onion, diced
  • 2 large carrots, grated
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • 2 cups extra sharp cheddar cheese, freshly shredded
  • 1/2 tsp dry mustard
  • 1/4 tsp ground nutmeg
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onions and grated carrots. Sauté for 5-6 minutes until the onions are translucent and the carrots have released their golden pigment. Add the minced garlic for the final minute until fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and create a roux base.
  3. Slowly whisk in the chicken broth, whole milk, and heavy cream. Continue whisking to ensure no flour clumps remain.
  4. Add the chopped broccoli, cauliflower, dry mustard, nutmeg, and smoked paprika. Bring to a gentle simmer (do not boil) and cook for 15-20 minutes until the vegetables are tender.
  5. Reduce heat to low. Stir in the cubed cream cheese until fully melted and incorporated. Gradually fold in the shredded sharp cheddar cheese one handful at a time, stirring until the soup is smooth and emulsified.
  6. Season with salt and black pepper to taste. Serve warm.